Cheese & Garlic Pull-Apart Bread with Olivia Superfree

Have you seen the commercial for Weight Watchers with Oprah Winfrey, where she proclaims "I. LOVE. Bread!" ?  I connect with that statement on a spiritual level. My family referred to me as a carb-a-holic before I went gluten free. I was always baking and making bread, cookies, and other snacks. But going gluten free has moved me farther away from the baked treats that I used to love. Mastering gluten free baking is difficult.... 

Enter Olivia Superfree! A local (to me in Seattle anyway), family owned bakery that is not only gluten free, but dairy free, egg free, soy free, rice free, corn free, potato free, trans fat free, canola oil free, vegan and soon to be coconut free and palm oil free! It's a lot of stuff that I try to stay away from so I know I can safely and confidently eat anything they make. AND IT TASTES AMAZING. Not only that....but my friends and family who do eat gluten, dairy, and all that also love their stuff. It's a win-win!

Since it's a small company, not many of my local stores carry all their products. I have been known to drive to multiple grocery stores to see if they had a product I was looking for. When my friends found me a strawberry rhubarb pie from Olivia's for my birthday, I was ecstatic. It's my favorite pie!

And now, they ship! I was already planning an order of all my favorites when I saw on their Instagram that they were putting cinnamon rolls (!!!) in this weeks sample packs, I had to get one.  It came with 2 cinnamon rolls, 4 apple spice raisin blondies (my full gluten eating husbands favorite), breadcrumbs, and a sourdough boule.

The cinnamon rolls were quickly demolished by myself and my husband for breakfast the next day. And the sourdough boule made it's way into last nights dinner as the main attraction. I made a pull-apart style bread with cheese and garlic for our meal, and it was so good. We'll be making this again for sure!

*note, my friend Rachel, who is not gluten free and who loves sourdough wasn't getting a lot of sourdough flavor from the bread, but that didn't detract from the fact that it was still amazing for being gluten free.*

You will need:

  • 1 Olivia Superfree Sourdough Boule (thawed if it was frozen)
  • 3/4-1 stick of vegan butter, melted
  • 3-4 cloves of garlic, minced (or more...)
  • salt & pepper to taste
  • 1-2 tsp paprika (optional, but I love it)
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp onion powder
  • Sliced cheese (we used cheddar)
  • 1/2 shredded cheese (we used mozzarella)
  •  1 tbs olive oil 

Start by preheating the oven to 375

Mince the garlic and melt the butter. Mix in all the garlic and spices, and set aside. (You can make the butter mixture a day ahead to let the flavors really mingle, just refrigerate and melt again when you are ready)

Using a serrated bread knife, you're going to make a chessboard pattern in the bread. Don't cut all the way through the bread, you can always make your cuts deeper, but you can't un-cut...(not sure if thats a real phrase but I'm going with it.) 

I like to start at one edge and work my way down, then turn the loaf 90 degrees to create the next cuts perpendicular to the first set. One you have it how you like, gently pull the bread in different direction to loosen up the cuts. Drizzle your olive oil over the bread and get some into the cuts as well. 

Place the bread on a baking sheet or pan, I like using a smaller one with higher sides so the extra butter and cheese doesn't go too far away from the bread. It makes it better...promise.

 Stuff your sliced cheese into the cuts, then pour the butter all over the bread. Making sure to spoon the mice garlic into the cuts. You don't want the butter and garlic to just sit on top of the loaf, get the garlicy goodness all in there! Not buttery enough? Add more! 

Losely cover with aluminum foil and bake on the middle rack for 10-15 min. until the cheese is melty and it smells amazing. 

Remove from oven, remove foil, sprinkle with your shredded cheese, and maybe some more garlic.... and turn the oven to broil. Place the bread back on the middle rack, and broil for 3-5 min. Until the top of the cheese is as melty as you like it. (I usually like my cheese to get a little brown on top, but I was so impatient for this one!)

Let cool....and then rip it apart and enjoy! Just don't invite any vampires over....





Want to get your own Olivia Superfree? Check out their site for shipping info, stores and more! I have my eye on their Rye bread for my next Ruben sandwich....

If you've tried Olivia Superfree before, let me know! What is your favorite product? Do you use their stuff for any amazing recipes? Please share!